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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Winfried Hancke's Spicecuisine Web site
Servings: 4
 | The picture to the left is Thot Man Kung at a restaurant in Thailand. These "patties" were coated with a golden-brown panko crust. Look at the beautiful fruit and vegetable carving in the middle of the plate! -clay |
400 grams prawn meat, minced
100 grams pork lard fat, minced
10 grams salt
50 grams breadcrumbs
200 grams cooking oil
100 grams white vinegar
50 grams sugar
3 shallots
1 cucumber - small, sliced
1 red chili, sliced
Mix the prawn meat and pork fat; season with salt. Form patties, cover in breadcrumbs and deep-fry until done. For the dip, bring vinegar and sugar to the boil, cool down and mix with finely sliced shallots and cucumber. Sprinkle with red chili.